COTTAGE CHEESE BISCUITS
Makes about 15 biscuits.
Note: From "The Thirteen Colonies Cookbook" by Mary Donovan, Amy Hatrak, Frances Mills and Elizabeth Shull (Praeger Publishers) and adapted from the Dec. 31, 1975, issue of Taste.
• 1 c. flour, plus extra for rolling dough
• 1 tsp. baking soda
• 1/2 tsp. salt
• 1/2 c. (1 stick) chilled unsalted butter, cut into small pieces
• 1 c. cottage cheese
• 1 egg yolk, slightly beaten
Directions
Preheat oven to 375 degrees. Line a baking sheet with parchment paper.
In a large bowl, sift together flour, baking soda and salt. Using a pastry cutter, cut butter into flour mixture, until mixture resembles coarse sand. Stir in cottage cheese and shape dough into a ball.
On a lightly floured work surface, knead dough until it comes together. Using a lightly floured rolling pin, roll dough to 1/2-inch thickness. Cut dough into 2-inch rounds. Place rounds on prepared baking sheets, brush with egg yolk and bake for 12 to 15 minutes.
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